Seafood Chain Opens New Nanuet Restaurant
BY CHERYL SLAVIN
With a ceremonial ribbon cutting, the Bonefish Grill celebrated its official grand opening at the Shops at Nanuet last Thursday night. Attendees included Clarkstown Supervisor Alex Gromack, State Senator David Carlucci, Nanuet Chamber of Commerce vice president Jackie Cassagnol, restaurant management and staff, and members of the media.
Having been founded in 2000 as the vision of two Florida restaurateurs interested in providing a fresh perspective on seafood dining, Bonefish was acquired in 2001 by the Outback chain and took off around the country. The new restaurant in Nanuet is the 190th. However, this chain restaurant defies the stereotype. Nothing is old, nothing is stale. The fish, delivered fresh each day, will never taste like last week’s defrosted catch; the company is committed to serving fish in its season to promote sustainability as well as guaranteed freshness.
After the ribbon cutting, members of the media enjoyed a generous meal hosted by managing partner, Dennis Owens. The restaurant’s warm wood interior provided the perfect backdrop for the attentive and knowledgeable service by Bonefish Grill staff trainer, Niki.
Appetizers included the bang-bang shrimp tossed in a creamy spicy sauce and the Singapore calamari, a pleasant variation on the old classic with the substitution of a delightful sweet asian sauce instead of the usual marinara. The Ahi tuna sashimi was also a hit, although the delicacy of the fish was a little overwhelmed by the four different sauces served with it.
Next came wood grilled selections of seasonal seafood, tender and flaky. But it is the Bonefish Grill’s signature sauces which really make the dishes sing. Patrons can select from mango salsa, chimichurri, pan asian or lemon butter to go with their entrée. Additional seasonal specials of the house can include woodgrilled swordfish over meltingly moist pumpkin ravioli. The ravioli, panfried in brown butter and topped with crispy sage, is so popular that the restaurant will provide it as a solo entrée to those who ask.
For those who prefer meat, Bonefish offers several choices, including the massive “American Style” Kobe beef burger served on a toasted brioche bun, and its variation the Vintner’s burger, topped with bleu cheese, caramelized onions and red wine jelly. There are also assorted soups, salads and sides that would satisfy just about every type of appetite.
Bonefish martinis are its specialty drink; diners can choose from more than 10 varieties, including the signature fresh apple martini which features apples soaked three days in vodka, a touch of honey and a sprinkle of cinnamon. Non-alcoholic beverages include such confections as the fresh blackberry smash and the iced tropical thai tea, along with the more usual sodas and waters.
Make sure to leave some room for dessert. The flourless macadamia nut brownie served with a scoop of gourmet vanilla ice cream in a pool of raspberry sauce was the big favorite, but the delectably creamy key lime pie and ultra-light pumpkin crème brullee both held their own. To finish the evening, Dennis brought out a decadent espresso martini, an aperitif made of espresso, Svedka vanilla vodka, Kahlua and Crème de Cacao, served in a sugar rimmed glass.
The Bonefish Grill provides a polished, casual atmosphere where those who already love seafood can indulge their passion while those who are new to this fare can acquire a taste for creatively and attractively prepared fish. Moreover, as a new local employer of over 100 mostly local employees—including manager Michael Reinmuth from Congers—the restaurant is also a welcome addition to the Rockland business community. The Bonefish Grill can accommodate parties, but does not provide separate rooms. However, the entire restaurant can be rented out for special affairs, although for afternoons only. There is also patio seating, equipped with warming fans for chillier evenings. Bonefish Grill, Shops at Nanuet. www.bonefishgrill.com.